This Cheesy Penne with Cherry Tomatoes, Spinach, and Broccoli is a delightful medley of flavors and textures, combining the earthy goodness of fresh vegetables with the rich creaminess of a homemade cheese sauce. Each bite is a symphony of tender penne pasta enveloped in melted mozzarella and sharp cheddar, with juicy bursts of cherry tomatoes, the subtle crunch of broccoli, and the fresh green notes of spinach. The golden breadcrumb topping adds the perfect crispy finish, making this dish a comforting yet vibrant meal that’s perfect for any occasion.
Ingredients
- Pasta and Vegetables:
- 12 oz penne pasta
- 2 cups cherry tomatoes, halved
- 2 cups fresh spinach, roughly chopped
- 2 cups broccoli florets
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
- Topping:
- 1/4 cup bread crumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon melted butter
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the penne pasta and cook according to the package instructions until al dente. Drain and set aside.
- Prepare the Vegetables:
- In a large skillet, heat the olive oil over medium heat.
- Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the broccoli florets and cook for 5-6 minutes until they start to become tender.
- Add the cherry tomatoes and cook for another 3-4 minutes until they begin to soften.
- Stir in the chopped spinach and cook for 2-3 minutes until wilted. Season with a pinch of salt and pepper. Remove from heat and set aside.
- Make the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for 1-2 minutes until the mixture is smooth and bubbly.
- Gradually whisk in the milk, continuing to stir until the sauce thickens, about 5-7 minutes.
- Remove from heat and stir in the mozzarella, cheddar, and Parmesan cheeses until melted and smooth.
- Season with Italian seasoning, red pepper flakes (if using), and additional salt and pepper to taste.
- Combine Everything:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cooked penne pasta, sautéed vegetables, and cheese sauce. Mix well to coat everything evenly.
- Transfer the mixture to a greased 9×13-inch baking dish.
- Prepare the Topping:
- In a small bowl, combine the bread crumbs, Parmesan cheese, and melted butter. Sprinkle evenly over the pasta mixture.
- Bake the Casserole:
- Bake in the preheated oven for 20-25 minutes, or until the topping is golden brown and the cheese is bubbly.
- Remove from the oven and let cool for a few minutes before serving.
- Serve and Enjoy:
- Garnish with additional Parmesan cheese and fresh basil or parsley if desired. Serve warm and enjoy!
